한국조리학회지 (Culinary science and hospitality research)

  • 제21권6호
  • /
  • Pages.49-62
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  • 2015
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  • 2466-0752(pISSN)
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  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
권호 표지

한국조리학회지에 게재된 학술적 연구의 통계적 기법 분석

Analysis of the Statistical Methods used in Scientific Research published in The Korean Journal of Culinary Research

  • 나영아 (을지대학교 식품산업외식학과) ;
  • 나태균 (두원공과대학교 호텔조리과)
  • Rha, Young-Ah (Dept. of Food Technology and Services, Eulji University) ;
  • Na, Tae-Kyun (Dept. of Hotel Culinary Arts, Doowon Technical University)
  • 투고 : 2015.08.07
  • 심사 : 2015.12.01
  • 발행 : 2015.12.31
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초록

본 연구의 목적은 외식관련 학술적 연구들에 적용된 통계적 기법의 사용 현황 및 일부 통계적 기법의 잘못된 사용에 대해 고찰해 보고자 하였다. 이러한 목적을 달성하고자 본 연구에서는 2010년부터 2013년도까지 총 4년간 한국조리학회지에 게재된 총 415편 중 자연과학적 연구, 질적 연구, 영문으로 작성된 연구 등을 제외한 총 251편의 학술적 연구를 대상으로 내용분석(content analysis)을 실시하였다. 연구의 결과를 요약하면 다음과 같다. 첫째, 사회과학 연구방법을 사용한 279편의 학술적 연구 중 269편이 양적 연구방법을 사용하였으며 10편의 학술적 연구만이 질적 연구방법을 사용한 것으로 조사되었다. 둘째, 전체 251편의 학술적 연구 중 20편(8.0%)의 연구는 통계방법 또는 통계 프로그램의 이름 등이 명시되어 있지 않은 것으로 나타났다. 셋째, 분석 기간 내에 한국조리학회지에 게재된 학술적 연구의 자료 분석에 가장 많이 사용된 통계 패키지는 SPSS 프로그램으로 나타났다(90.8%). 넷째, 분석대상 전체 251 편의 학술적 연구에 사용된 통계적 기법의 사용빈도를 살펴보면 빈도분석, 신뢰도분석, 탐색적 요인분석, 상관관계 분석, 회귀분석, 구조방정식모형, 확인적 요인분석, T-test, 분산분석, 교차분석 등이 주로 사용되고 있는 것으로 나타났다. 향후 연구에서는 각각의 통계적 기법에서 찾아볼 수 있는 통계적 오류에 대한 검증과 이를 통해 통계적 오류를 최소화시킬 방안이 제시되어야 할 것이다.

Give that statistical analysis is an essential component of foodservice-related research, the purpose of this review is to analyse research trends of statistical methods applied to foodservice-related research. To achieve these objective, this study carried out a content analysis on a total of 251 out of 415 research articles published in The Korean Journal of Culinary Research(TKJCR) from January 2010 to December 2013. Of the total 164 research articles focussing on natural science research, qualitative research, articles written in English were excluded from the scope of this study. The results of this study are as follows. First, it turned out that 269 research articles applied quantitative research methods, and only 10 articles applied qualitative research methods among the 279 research articles based on social science research methods. Second, 20 article (8.0%) among the 251 did not specify the statistical methods or computer programs that were used for statistical analysis. Third, it was found that 228 articles (90.8%) used the SPSS program for data analysis. Fourth, in terms of frequency of use, it was revealed frequency analysis was most used, followed in order by reliability analysis, exploratory factor analysis, correlation analysis, regression analysis, structural equation modeling, confirmatory factor analysis, t-test, variance analysis, and cross tabs analysis, However, 3 out of 56 research articles that used a t-test did not suggest a t-value. 10 out of 64 articles that used ANOVA and demonstrated a significant difference in between-group mean did not conducted post-hoc test. Therefore, the researchers with interest in foodservice fields need to keep in mind that choosing and applying the correct statistical technique both determine the value and the success or failure of a study. To enhance the value and success of a study, it is necessary to use the proper statistical technique in an efficient way in order to prevent statistical errors.

키워드

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